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Moe's Wife

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Absolutly wonderful! I had a jar of basil pesto in the refridgerator for a couple of months, but did not know what to do with it. I had taken a pound of frozen raw shrimp and tilapia filets and was challenged as to what to cook. I remembered the pesto, which led me to thsi recipe. I had the Kraft shredded Ramano/Asagio/Parmesan cheese, which I used. I did not have fresh mushrooms, but did have a jar of Green Giant sliced mushrooms. I sauted those right after adding the garlic to the onion/olive oil/butter mixture already simmering. I did this to soften them up because I find that jar/can mushrooms are a bit tough otherwise. I had all other ingredients except the tomatoes. This was so good that I took some to my neighbor. Everyone who's tasted it loved it. I will make this again. ***Updated 10/29/08 ... This time I followed the receipe exactly (again, without tomatoes). I would HIGHLY recommend that you saute the mushrooms BEFRORE the end. Even with fresh mushrooms, they tend to be tougher than I'd like. The recipe still deserves 5 stars. SIMPLY WONDERFUL! Also, I can't imagine why the one reader couldn't get their sauce to thicken up unless they kept a lid on the sauce as it simmered. The recipe does not say to do that. Doing so will result in excess moisture/water in the sauce.

I rated this a 5 star because of the extreme ease to make in addition to the tasty flavor. I followed this recipe exactly (with the exception of using Cream of Chicken and Mushrooms, verses Cream of Chicken). It was the perfect serving portion for just me and my husband, with him having another meal later that night. My neighbor does not like to cook, but I thought that this is simple enough that I made a copy for her.

This was a GREAT recipe. I took one reader's advise and added the lemon/lime juices to the onions first. I placed that in the refrigerator for approximately 15 minutes prior to adding it to the sweet/ripe mangos and jalepeno/red pepper. I believe this cut down the twang from those juices (I freshly sqeezed the fruit for the juice) I also used my Pampered Chef food chopper for both the jalepeno and red pepper. In doing so, it created a lot of juice, of which I disgarded (I did not want it to be too spicy). I also only used only 1/2 of the jalepeno to make it friendly to all of the dinner guests. This was a very tasty salsa which went perfectly with the baked talapia. This was definitly a keeper. ***3/5/2009...made this again. Still a great recipe. I made it exactly as written. However, when I was ready to eat it with my talapia, the salsa was a bit tart, so I added one pack of "Equal". That was perfect!

Very good recipe. I was backwards this time, in that I read the reviews after I made it, but my minor changes made this excellent. I used a 16oz bag of frozen, deveined shrimp, which I had "marinated" in Dale seasoning (you can find in the same aisle as A-1, etc.)and some Old Bay. I had a medium vadalia onion, which I chopped and sauted in margerine as directed. Because I'm a garlic lover, I minced about 3 cloves and sauted along with the oninons. I then added my marinated shrimp, to include the brime (be careful because the Dale seasoning is salty in nature, so you wouldn't want to be heavy handed with salt). I had shredded Kraft Parmesan/Ramano cheese, which I mixed approximately 1/2 - 1 cup in with the finished mixture, to include the spaghetti. I then topped the dish with shredded parmesan cheese and sprinkled some mild cheddar cheese just to add some color. Wonderful! I will make again. Oh yeah, I have tendencies to be lactose intolerent, so I substituted water for about 1/2 cup of the milk. Also, I did not have mayonaise, so I used the Miricle Whip that was in the fridge.
Yummy!